I love cookie dough. Always have and hopefully always will. When I was in high school, my mom worked in an office building that had a cafeteria that made really good chocolate chip cookies. Once, she bought a giant box of frozen dough balls for us to bake at home. If we baked even 20% of them, I’d be surprised. Every time I’d go out, I’d grab a frozen ball of dough. If my friends came to pick me up, a ziploc bag full of frozen dough balls came to the car for us to nosh on. Those dough balls are a great memory for me.
As I said, I still love raw dough. And when I make chocolate chip cookies, yes, I will still eat some dough. And I’ll even freeze some dough balls for the future.
This recipe is an adaptation of one I saw online years ago and loved. I’ve tweaked slightly and added something extra so I can call it my own. If you are dairy free, simply sub out the chocolate chips to dairy free chips. Voila – you can eat these! For those that are worried about eating raw eggs in dough – there are none here. You can even skip the chocolate chips and add in raisins to make them more oatmeal raisin like.
Speaking of oatmeal, I only use the oats from GF Harvest. Certified gluten free and harvested and produced with purity protocol. What does that mean? Basically, they are safe, high quality oats for Celiacs. You can read more about it on my friend gfJules blog here.
What I like about this recipe is the addition of chia seeds. It gives the dough some extra protein as well as healthy omega-3 fats. Chia seeds are really good for you.
Let me know if you try this recipe and what you think!
Gluten Free Raw Chocolate Chip Cookie Dough Bites
2 cups cashews – I use salted ones. You can always use unsalted raw cashews and add some salt for flavor.
3/4 to 1 cup gluten free oats
3/4 teaspoon cinnamon
5 tablespoons maple syrup
1 tablespoon vanilla extract
1 – 2 T chia seeds
1/2 cup chocolate chips or raisins
Using a Ninja or a food processor, process the cashews, oats and cinnamon until they are chopped and meshed together well.
Add the vanilla and syrup and mix until the “dough” forms. I like mine a bit crunch so I don’t overmix.
Place the mixture in a small bowl and add your chia seeds and chips and mash/mix together with a spatula. You can also toss the chia seeds into the mixer earlier, but I don’t. I fear they may become too gelatinous if mixed up and crushed,
With the dough, I roll out into tablespoon size balls and store in a plastic container in the fridge. They will be gone in days!